Cherry sponge roll. Culinary recipes and photo recipes. Sponge roll with cherries

Rolls are a great addition to tea drinking. Especially if they are prepared independently at home. You can make rolls with berries or fruits, jam or jam. There are many cooking options. Cherry rolls are very tasty.

And, preferably, to prepare them, take fresh cherries rather than frozen ones. Then the roll turns out even tastier.

to prepare the filling:
0.5 kg cherries,
half a glass of granulated sugar,

a quarter cup of chopped almonds,
half a glass of shortbread cookies.

For decoration:
one teaspoon of cream,
one egg yolk,
50 g chopped almonds,
flour for rolling,
baking paper.

1. Sift the wheat flour. Mix the yeast with warmed milk, one teaspoon of sugar, add a quarter cup of flour and mix. Cover and place in a warm place for thirty minutes.

2. Add the remaining granulated sugar, salt, eggs, 50 g of softened butter, the remaining flour and knead the yeast dough. Cover with a towel and leave for three hours. After this, knead the dough and roll it into a square shape. Place the remaining butter in the middle of the dough.

3. Fold the rolled out dough into an envelope shape and roll it out into a rectangle. Fold the dough again and roll it out again. We repeat the whole process again. Leave the dough for about fifteen minutes.

4. Wash the cherries, dry them, remove the seeds, place them on a sieve and let the juice drain. Then roll out the dough again with a small amount of flour into a rectangle shape. Spread a mixture of chopped almonds, crushed shortbread cookies and granulated sugar onto the dough. Carefully spread over the surface of the dough, leaving three centimeters of edges free. Spread the cherries evenly on top.

5. Carefully roll the dough into a roll. Place on a baking sheet lined with baking paper, seam side down, and bake in an oven preheated to two hundred degrees for forty-five to fifty minutes.

6. Beat egg yolk with cream. Twenty minutes after baking, brush the yeast roll with cherries with this mixture. Sprinkle chopped almonds or powdered sugar on top if desired. I wish everyone a bon appetit!

The sponge roll with cherries and cream is simply incredibly delicious! Prepared according to our recipe with photo, it can easily replace a birthday cake. The combination of cream with condensed milk and juicy cherries will conquer even the most demanding gourmet. Well, an airy sponge cake is the ideal frame for such a filling...

Ingredients:

flour (wheat or rice) – 150 gr.
chicken eggs (large) – 5 pcs.
butter – 1 pack
condensed milk (regular, not boiled) – 300 gr.
cherry – 300 gr.
starch (corn, but you can also use potato starch) – 2 tbsp.
sugar – 150 gr. + 3 tbsp.
cocoa – 2 tbsp.

How to make sponge roll with cherries and cream

Prepare the food. The eggs should be chilled, but let the butter stand in a warm place (you can just at room temperature) for at least 1-2 hours.

Separate the egg whites and place in a separate container. Whisk everything separately. Whites until stable (hard) peaks form, and yolks until their color changes to a lighter color.

Combine flour with 150 grams of sugar in a deep bowl.

Add the whites and yolks to the flour and stir quickly. Place the biscuit dough on a baking sheet and shape into a rectangle.

Bake at 180 degrees until done. Roll the hot biscuit into a roll and let it cool in this position.

Gradually add condensed milk into soft butter and beat with a mixer until smooth. Set aside part of the resulting cream (6-7 tbsp).

Place the cherries in a small saucepan to warm over medium heat. Add the remaining sugar and starch.

Stirring all the time, wait for the sugar and starch to dissolve.

Cook until thickened. Refrigerate the berry jam.

Prepare the second type of cream by adding cocoa to the reserved mass.

First spread the jam and berries on the sponge cake, then lay out a strip of white cream and a little chocolate. Leave two tablespoons of chocolate cream for decoration.

Roll up the roll and cover it with cream. Place in the refrigerator for 4, or better yet, 5 hours.

Ingredients:
For the test:
- 50 g yeast (fresh);
- 3 eggs;
- 75 g sugar;
- half a pack of margarine (125 g, you can use butter instead of margarine):
- ¼ cup vegetable oil;
- approximately 3 cups of flour.

Cherry roll filling:
- fresh or canned pitted cherries – 2 cups;
- sugar;
- potato starch.

How to make cherry roll:

We prepare the most fluffy and rich yeast dough according to my favorite recipe (you can see the recipe at the link).

When the dough has risen, knead it and roll it out on a table sprinkled with flour into a rectangular layer 0.5 cm thick.

Necessarily! Sprinkle the dough with starch, otherwise the cherry juice will make it seem like the roll is raw inside. I didn't add enough starch, the edges were baked fine, but the middle wasn't. But a way out of the situation was found, and a very appetizing one: having cut the roll into slices, I laid them out on a baking sheet and dried them in the oven. The result was very tasty croutons with cherries!

You also need to put the cherries in a colander in advance to drain the juice.

Then scatter the cherries evenly over the dough and roll it up.

We pinch the edge, place the roll, seam side down, on a sheet greased with vegetable oil, and place in a warm oven. Bake for about half an hour at 200-220C, test for doneness with a wooden stick. About 5 minutes before it’s ready, when the stick remains dry and the crust on the roll is already hard, brush it with beaten egg using a silicone brush and turn up the heat a little. The roll will become beautiful and rosy!

Transfer from the baking sheet to a tray, and when cool, cut into slices.

Beautiful and tasty! Enjoy your tea!

Recipe cherry roll:

Preparing the roll should start with a chocolate sponge cake. First of all, separate the yolks from the whites. Then mix the egg yolks with granulated sugar and grind the mixture using a tablespoon.

Turn on the mixer. Begin beating the egg whites until stiff. While the remaining ingredients are being prepared, you can preheat the oven by setting the temperature to 180 degrees.

Combine the protein mixture with the yolks. Mix gently with a whisk so that the dough does not lose its “lushness.”

Now add flour in small portions, stirring the mixture vigorously.

Pour cocoa into the almost finished dough.

The final step is to beat the mixture with a mixer at the lowest speed. Pour the dough onto a baking sheet covered with parchment. Place in the preheated oven for 15 minutes.

In the meantime, you can start filling the roll. Combine egg yolks with granulated sugar. Bring milk to a boil over moderate heat.

Add flour to the bowl with the yolks and vanilla sugar. Beat with a mixer for several minutes.

Pour warm milk into the resulting mixture, mix thoroughly, and then bring to a boil over medium heat.

Transfer the cream to a separate bowl and cool.

All that remains is to prepare the “drunk” cherry. To do this, sprinkle the berries with powdered sugar and pour in rum. Place in the microwave for 2 minutes.

Remove the biscuit from the oven. Place it on a kitchen towel and remove the parchment. Before the chocolate layer has time to cool, roll it into a roll using a towel. When the sponge cake has cooled completely, carefully unwrap the chocolate dough, pour over the syrup formed from the cherries and coat with cream.

Sprinkle a layer of cream over the berries. Form the roll again using cling film, put the roll with cherries in the refrigerator for several hours.

Decorate the finished dessert with cherries and powdered sugar. Serve in portions with tea. Cherry roll is ready!

Ingredients:
For the test:
– 50 g yeast (fresh);
- 3 eggs;
– 75 g sugar;
– half a pack of margarine (125 g, you can use butter instead of margarine):
– ¼ cup vegetable oil;
– approximately 3 cups of flour.

Cherry roll filling:
– fresh or canned pitted cherries – 2 cups;
- sugar;
- potato starch.